9th Aug 2013

Apple & Salted Caramel Tarte Tatin...

Served with Chantilly Cream

Ingredients:

  For the pastry
  250g Plain Flour
  1/4 teaspoon sea salt
  250g Unsalted Butter
  150ml  Cold Water
 

For the filling
6 Braeburn Apples peeled, cored & finely chopped into slices
¼ of a lemon
1 Teaspoon Ground Cinnamon
50g Brown Sugar

  For the Salted Caramel
  125g Unsalted Butter
  110g Caster Sugar
  125ml Water
  1 Teaspoon Salt
  125ml Cream
 
  For the Chantilly Cream
  150ml  Double Cream
  1 Egg White
  50g Caster Sugar
  100ml water
  1  Vanilla Pod
 

Method:

First of all, sift the flour and salt into a large mixing bowl. Cut your butter into small cubes and add to the mixing bowl. Stir until the butter is well coated and then pour in the water and mix to form a rough dough.

Once combined, take the dough and place onto a well floured surface. Using a rolling pin, roll out the dough to about 1cm thick and starting at one end, roll into a log, repeat this process a few times which will give you a super smooth dough. Next, wrap in cling film and place into the fridge for about 20mins.
 
Next,  preheat the oven to 250C. Place your apple wedges in a  mixing bowl, squeeze the lemon juice over them together with the cinnamon and a good amount of brown sugar, toss them gently and set aside.

Take your pastry from the fridge and roll out into the shape of your baking tin. It should be around 1/2 a cm thick. Grease the tin with butter and lay your pastry inside, working up the edges with your fingers. Next take your apples and layer in three rows or until full. Set aside.

Now its time to make your salted caramel. In a medium sized saucepan, add your water and sugar. Bring to the boil over a high heat. Continue to boil for a few minutes until it begins to caramelise and goes deep golden brown in colour. Next add your butter and whisk to combine. Then add your salt and cream and continue to whisk.  Remove from the heat and pour over your apple filled baking tin.(see image) This needs to be done whilst your caramel is still hot and loose, if you leave it too long, it will set.

Place in your preheated oven for around 20mins or until golden brown in colour. When ready remove from the oven and allow to cool slightly before serving. Whilst you're waiting for the tart to cool, whip up your Chantilly.

First place a small saucepan on a medium to high heat and add your sugar and water. Bring to the boil and then turn to a medium heat.  Then split your vanilla pod, scrape out the seeds and add to your pan. You can also chop up the pod and put that in too. Once the syrup is golden brown in colour, strain through a regular sieve allowing the seeds to pass through. Set aside. Then simply add the cream into a mixing bowl with the egg white and whisk until it stiffens. Then add your vanilla syrup and whisk until light and smooth.

Serve with your warm & sticky Tart.

Recipe, Photography & Food Styling by Jon Lewin